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To create the perfect batch of Crispy Cajun Chicken Strips, it is crucial to understand the role of each ingredient in the recipe. The quality and selection of ingredients will significantly influence the final outcome, so let’s break down what you’ll need.

Crispy Cajun Chicken Strips

Elevate your meal with Crispy Cajun Chicken Strips, a delicious twist on a classic favorite. Perfect for snacking or serving at gatherings, these strips boast a crunchy exterior and juicy, tender chicken inside. Infused with vibrant Cajun spices, they deliver a bold flavor experience. Easy to prepare with simple ingredients, this recipe is approachable for all cooking levels. Ideal alongside your favorite dipping sauces, they are sure to delight family and friends at any occasion.
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into thin strips

1 cup buttermilk

1 tablespoon Louisiana-style hot sauce

1 cup all-purpose flour

1 tablespoon Cajun seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup cornmeal

Vegetable oil, for frying

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk and hot sauce until well combined. Add the chicken strips to the bowl, ensuring they are fully submerged and coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for enhanced flavor and tenderness.

    Prepare the Breading Mixture: In a medium-sized bowl, combine the flour, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well. In a separate shallow dish, place the cornmeal, which will provide a crunchy texture.

      Set Up the Breading Station: Once the chicken has marinated, remove it from the buttermilk, allowing any excess liquid to drip off. Dredge each strip in the seasoned flour mixture, making sure to coat it evenly and pressing lightly to help the flour adhere. Then dip the floured chicken back into the buttermilk briefly before rolling it in the cornmeal, pressing down firmly to ensure a thick, crispy coating.

        Heat the Oil: In a large, heavy skillet or deep fryer, pour in enough vegetable oil to cover the bottom with about 1 inch of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

          Fry the Chicken Strips: Carefully add a few breaded chicken strips to the hot oil, making sure not to overcrowd the skillet, which can lower the oil temperature. Fry the strips for 4-6 minutes on each side, or until they turn a deep golden brown and reach an internal temperature of 165°F (74°C). Adjust the heat as needed to maintain the frying temperature.

            Drain and Serve: Once golden brown and cooked through, transfer the chicken strips to a plate lined with paper towels to absorb any excess oil. Serve them hot with your favorite dipping sauces, such as creamy ranch, tangy honey mustard, or a zesty spicy remoulade.

              Prep Time, Total Time, Servings: 20 mins | 1 hr 20 mins | 4 servings

                - Presentation Tips: Serve the crispy chicken strips on a large platter, garnished with fresh parsley or green onions for a pop of color. Accompany with small bowls of your chosen dipping sauces for an attractive and inviting table display.